Friday, February 8, 2013
|Photo Credit: Ricekrispies.com|
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's® Rice Krispies®
1 cup semi-sweet chocolate chips
1 cup butterscotch morsels
- Place corn syrup and sugar into a saucepan; cooking over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
- Remove from heat.
- Stir in peanut butter. Mix well.
- Add the Kellogg's® Rice Krispies® and stir until well coated.
- Press the mixture into a greased 13 x 9 x 2 pan.
- In a saucepan, melt the chocolate and butterscotch morsels together over low-heat, stirring constantly.
- Spread evenly over the cereal mixture.
- Let stand until firm.
* I cut this recipe off a box of cereal.
Thursday, February 7, 2013
|I got this recipe out of a magazine|
1/2 cup heavy whipping cream
2 tablespoons Maxwell House® Instant Coffee granules, any variety
1 14 oz package of caramels, unwrapped
4 cups toasted pecans or almonds
1/4 teaspoon ground cinnamon
1 prepared graham cracker crumb crust
1-2 squares of melted Baker's® Semi-sweet baking chocolate
- In a large microwavable bowl add cream & instant coffee and stir until well blended.
- Add caramels.
- Microwave on high for 2-3 minutes, stirring every minute.
- Stir until caramels are completely melted.
- Stir in pecans and cinnamon.
- Spoon the mixture into the crust.
- Spread top evenly with knife.
- Refrigerate for about 1 hour or until firm.
- Drizzle tart and plate with melted chocolate.
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Wednesday, February 6, 2013
|Photo Credit: Tasteofhome.com|
3 pound chuck roast
2 large onions, sliced thickly
3 teaspoons of beef bouillon added to 1 cup of water or large can or beef broth
8 oz carrots, peeled and sliced
1/4 cabbage, chopped
2 turnips, chopped
1 large can of tomatoes
1 large can of tomato juice
16 oz mixed vegetables
- Preheat oven to 375°
- Put the roast, carrots, onions and broth in a baking dish.
- Bake for 90 minutes or until tender
- To a stockpot add all the ingredients except for the mixed vegetables.
- Bring to a boil; reduce heat and simmer for 90 minutes on low heat.
- 30 minutes before serving add the mixed vegetables.
* I would like to thank Monica for sharing this recipe. It is her signature dish that she brings to our church "Gourmet Buffets" (AKA - potlucks)
|Photo Credit: Chow.com|
1 cup sugar
1 cup pumpkin
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups butterscotch chips
- Preheat oven to 350°
- In a small bowl combine dry ingredients, mix well and set aside.
- In a mixing bowl cream the butter and sugar.
- Add pumpkin and vanilla.
- Slowly add the dry ingredients.
- Stir in butterscotch chips.
- Place heaping teaspoons of batter on a greased cookie sheet.
- Bake for 8-10 minutes or until lightly browned.
- Allow to sit on the sheet for about 5 minutes before transferring to a cooling rack.
Tuesday, February 5, 2013
3 tablespoon quick-cooking tapioca
1/8 teaspoon salt
5 tablespoons of sugar
2 cups milk
2 eggs, separated
1 teaspoon vanilla
- In a heavy-bottomed pot, mix the tapioca, salt, 3 tablespoons of sugar, milk and slightly beaten egg yolks. Let sit for 5 minutes.
- Over medium heat, stir constantly for 6 minutes or until it comes to a full boil.
- Remove from heat.
- With a mixer beat the egg whites until foamy.
- Slowly add the remaining 2 tablespoons of sugar.
- Beat until stiff.
- Slowly stir the whites into the hot tapioca mixture.
- Add vanilla.
Garnish with a dollop of real whipping cream!
Top that with any of these suggestions: Almond flour (ground almonds), Graham cracker crumbs, Chocolate shavings (white or chocolate)
Posted by BCronmiller at 6:35 AM